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Food tips

Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Organic Foods : There are 12 foods where buying organic makes even more sense than normal.
According to the EWG (Environmental Working Group) the 12 most contaminated foods are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • red raspberries
  • spinach
  • strawberries
All tested positive for pesticide residue – even after having been washed! Sweet bell peppers were the vegetable with the most pesticides overall, with 39 pesticides detected on a single sample. Conversely, if you're going to buy conventional, peas, broccoli, onions, pineapples, mangoes, bananas, kiwi and papaya had the lowest occurrence of pesticide residue.


Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?


Safety in the kitchen

If you've consumed alcohol, don't be tempted to cook with a chip pan.
If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.








Jelly-Filled Pears In Puff Pastry with Caramel Sauce Recipe
Jelly-Filled Pears In Puff Pastry with Caramel Sauce Category Jelly Recipes 
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Ingredients And Procedures

-----------------------------------SAUCE----------------------------------- 1 1/3 c Sugar

7 tb Water

1 c Whipping cream

1 tb Calvados or other apple

-brandy -----------------------------------PEARS----------------------------------- 4 Small Bartlett pears (about

-5 oz ea), peeled 4 ts Red currant jelly

1 pk (17 1/4 oz) frozen puff

-pastry (2 sheets), thawed 1 Egg yolk, beaten to blend

-(glaze) Vanilla ice cream (opt) FOR SAUCE: Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep-amber color, occasionally swirling pan and brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Remove from heat. Carefully stir in cream (mixture will bubble vigorously). Cool. Stir in Calvados. (Can be made 1 day ahead. Cover and chill). FOR PEARS: Cut off top 1 1/2 inches from stem end of pears and reserve. Core each pear through the top, leaving bottom intact. Spoon 1 teaspoon jelly into hole in each pear. Replace stem end. On work surface, roll out each pastry sheet to 18x15 inch rectangle. Cut out four 8 inch rounds and four 2 inch rounds. Reserve scraps. Place pear in center of each 8 inch pastry round. Gather pastry around each pear and pinch pastry to hold in place (stem end will be exposed). Brush pastry with egg glaze. Make hole in center of each two inch pastry round. Fit 1 round over stem of each pear to form top. Press firmly against pastry bottom to seal. Brush pastry top with egg glaze. Cut
 
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